17. Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs

N. Čobanović; D. Vasilev; M. Dimitrijević; V. Teodorović; N. Karabasil

17. Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs

In: Professionals in food chains

Authors:

N. Čobanović

N. Čobanović University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia.

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D. Vasilev

D. Vasilev University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia.

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M. Dimitrijević

M. Dimitrijević University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia.

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V. Teodorović

V. Teodorović University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia.

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N. Karabasil

N. Karabasil University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia.

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Type:: Chapter

Pages:: 121–126

DOI:: https://doi.org/10.3920/978-90-8686-869-8_17

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The study was designed to determine the effect of farm size and abattoir capacity and their interaction on carcass and meat quality of slaughter pigs. Pigs from small scale farm slaughtered at low-input production system had the highest backfat thickness, skin lesion score percentage of the human-inflicted type of skin lesions and the lowest lean meat content. Conversely, pigs from large scale farm slaughtered at high-input abattoir had the lowest backfat thickness, the skin lesion score, the percentage of the human-inflicted type of skin lesions and the highest lean meat content. In addition, pigs from small scale farm slaughtered at low-input abattoir had the highest pH₄₅ value and the incidence of dark, firm and dry meat, while the highest percentage of normal and pale, soft and exudative pork was obtained from pigs from large scale farm slaughtered at the high-input abattoir. In conclusion, rearing conditions at farm level and handling procedure during the pre-slaughter period at small and large pork production systems negatively affected carcass and meat quality, compromised animal welfare and, thus, caused serious financial loss and ethical concern.

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Professionals in food chains

E-Book ISBN:: 9789086868698

Publisher:: Wageningen Academic

Print Publication Date:: 13 Jun 2018

Subjects
- Life Sciences
  - General
  - Food & Health

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17. Effect of farm size and abattoir capacity on carcass and meat quality of slaughter pigs

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Professionals in food chains

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